The last eggs

Stuffed eggs with mushrooms: a recipe full of tradition and flavor

Preparation time: 20 minutes
Cooling time: 30 minutes
Total time: 50 minutes
Number of servings: 10

Stuffed eggs are a classic dish, often associated with holidays and festive meals. However, this recipe has a special touch due to the simple yet flavorful ingredients. Additionally, it is an excellent way to utilize leftover Easter eggs, transforming them into a delicious appetizer. I will share not only the recipe but also some useful tips and variations you can try.

Ingredients

- 5 boiled eggs (preferably free-range)
- 1 raw yolk
- 100 ml oil (sunflower or olive oil, as preferred)
- Salt and pepper, to taste
- A small bunch of fresh parsley, finely chopped
- 1 clove of garlic, grated
- 5 champignon mushrooms, cleaned and finely chopped
- 1 green onion, finely chopped
- 1 teaspoon of mustard
- Juice from half a lemon

Step by step

1. Boiling the eggs: Place the eggs in cold water. Bring them to a boil, then reduce the heat and let them simmer for 10-12 minutes. This will ensure that the yolks are perfectly cooked without turning green.

2. Preparing the mushrooms: While the eggs are boiling, clean and finely chop the mushrooms. Heat a pan with a little oil and sauté the mushrooms over medium heat until they turn golden and release all their moisture. Let them cool.

3. Making the mayonnaise: In a bowl, combine the raw yolk with 2 boiled yolks, mustard, and lemon juice. Using a whisk or mixer, gradually incorporate the oil, adding it in a thin stream. Continue mixing until you achieve a smooth mayonnaise. Add salt and pepper to taste.

4. Mixing the ingredients: In a large bowl, combine the prepared mayonnaise with the cooled mushrooms, grated garlic, green onion, and chopped parsley. Mix well to combine all the flavors. Taste and adjust the seasoning if necessary.

5. Filling the eggs: Remove the boiled eggs from the water and let them cool. Once cool, cut them in half lengthwise and carefully remove the yolks. Mix them with the previously prepared filling. Fill the egg whites with this delicious mixture.

6. Garnishing: For an attractive appearance, you can garnish the stuffed eggs with a little chopped parsley, black olives, or slices of red pepper. This detail not only looks good but also adds extra flavor.

7. Final cooling: Arrange the stuffed eggs on a platter and let them chill for about 30 minutes before serving. This step will help them firm up and make them easier to cut.

Tips and tricks

- For perfectly boiled eggs: If you want to avoid cracking the shells while boiling, add a little vinegar to the water.
- Variations: You can experiment with different types of mushrooms or even other ingredients, such as tuna or avocado, for a vegetarian version.
- Serving: These stuffed eggs are excellent as a cold appetizer at festive meals or as a quick snack. They pair perfectly with a fresh green salad or toasted bread.

Nutritional benefits

These stuffed eggs are rich in proteins and healthy fats, providing a good source of nutrients. Eggs are an excellent source of B vitamins, vitamin D, and essential minerals like selenium. Mushrooms add fiber and antioxidants, while parsley is a good detoxifier and antioxidant.

Frequently asked questions

- Can I use quail eggs? Yes, quail eggs are an excellent alternative and have a delicious taste. You will need to adjust the boiling time, as they cook faster.
- How can I store the stuffed eggs? You can store the stuffed eggs in the refrigerator, in an airtight container, for 2-3 days.
- What drinks can be paired? A dry white wine or fresh lemonade are excellent options to complement the taste of these appetizers.

These stuffed eggs with mushrooms are not only a tasty dish but also a way to bring a touch of tradition to your meals. Experiment with the ingredients and customize the recipe to your taste. Whether you serve them at a festive meal or as a snack, they are sure to impress everyone! Enjoy!